Savoury Holiday Sweet Potato Casserole

Savoury Holiday Sweet Potato Casserole - Candy Coated Culinista

Savoury Holiday Sweet Potato Casserole – Candy Coated Culinista

Is there such a thing as too savoury…I sure think so. I made this recipe well before Thanksgiving thinking this sounds like an amazing unique dish too bad you can really only stomach it around the holidays or at least only I can.

Yield/Serving: 8-10
Prep Time: 30 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients
• 4 medium sweet potatoes, peeled and cut into pieces
• 6 slices bacon
• ½ cup golden brown sugar
• 1/3 cup all-purpose flour
• 1 cup walnuts, chopped
• ½ cup butter, melted
• ¼ tsp cayenne pepper
• 1/8 tsp black pepper
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp ginger
• 1/8 tsp cinnamon
• 2 tsp sea salt
• 1 spring rosemary, diced
• 1 stem of basil, diced
• ¼ cup 2% milk
• 2 eggs, lightly beaten
• Pecans, to decorate
• Bacon, to decorate
• Rosemary, to decorate

Assembly
1. Fill a large pot with water and boil sweet potatoes until tender.
2. Using a large frying pan, fry bacon slices and place on a paper towel and let absorb.
3. Chop bacon (leave some bacon behind to decorate if desired) and place in a large bowl along with brown sugar, flour, walnuts, butter, cayenne pepper, black pepper, nutmeg, cloves, ginger, cinnamon, sea salt, rosemary, basil and combine with a whisk.
4. Preheat oven to 350°F.
5. Mash the sweet potatoes and add in the milk, eggs and sugar and spice mixture and stir until well incorporated.
6. Pour sweet potato into a casserole dish and decorate with pecans along the sides and add bacon bits along with more rosemary in the centre.
7. Bake for 30 minutes and serve.

Please Enjoy

My thoughts
Like eating a very savoury sweet potato pie; the crunch from the nuts and the touch of saltiness from the bacon had me wanting more, the spices though probably a tad too much had me running away and I have altered the recipe accordingly for next time. I’m more of a hint of spices not an overwhelming amount. For awhile I didn’t even remember there was cayenne pepper in it until the slow burn crept up and then that was it I’m was done. This recipe smelt amazing from beginning to end, yet after 5 or so bites I just thought I think this is too savoury. Much like Pumpkin Spice Lattes in autumn and fruit cake or eggnog at Christmas some things are better only eaten at certain times of the year; because you well just don’t enjoy it as much any other time of the year. There is this novelty factor in a way and this is why I’ll be making this for either one of these holidays for dinner and no other time in the year ever.

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